45 Minute Skillet Lasagna

I’m going to be honest with you guys. Lasagna has never been my thing. It always takes way too much time to make and ends up overly saucy or watery. I’ve been avoiding it for years now, until I discovered this quick & easy method. It’s made in one skillet, requires minimal effort, dirties only a few dishes, and is done in just 45 minutes!! YESSSS! ???? Did I mention that it tastes amazing too?! ☺️

This past week I’ve been conducting my annual reader survey via email/posts, and I have to say, I’m right there with you guys. I’m always on the hunt for delicious desserts and simple meals. This one may not be the healthiest I’ve ever made, but with a few swaps you can definitely make it leaner and even low-carb. That said, I did sneak in a big handful of spinach along with some mushrooms to bulk it up a bit. And by sneak, I mean, I added them. My kids get excited for mushrooms and stuff like kale, spinach and basil. I’m so glad they’re mine!! ❤️

I’m not going to dive into the recipe on this post because I feel it’s pretty straightforward. Saute veggies, brown the meat, add the sauce, add the noodles, and top with cheese… lots of cheese!

Grab a cutting board and a nice big oven-safe skillet and get cooking! This skillet lasagna has quickly become a family favorite. My husband who never really praises my lasagna gave this one a big two thumbs up!! ???????? Enjoy!

In a large, deep skillet set over medium-high heat, add the olive oil. When the oil is hot, add the mushrooms and sauté until brown, about 4 minutes. Add the onion and sauté until translucent, about 3 minutes, then add the garlic and cook until fragrant, about 1 minute.

Turn the heat to high and make push the vegetables to the edges of the pan. Add the beef and cook until browned, breaking it up as it cooks. Add the spinach and cook until wilted, about 2 minutes.

Add half of the diced tomatoes, half of the tomato sauce, along with the tomato paste, chicken broth, Italian seasoning, salt and pepper. Bring to a simmer, then reduce heat to medium-low and let simmer for 5 minutes.

In a small bowl, whisk together the remaining diced tomatoes and tomato sauce along with the Italian seasoning, dried parsley, garlic powder, salt, and pepper.

Remove the skillet from the stove. Slide one lasagna sheet under the filling into the center of the skillet, then break another sheet into four pieces. Slide those under the filling and around the edges. This will create the bottom layer. Spread the filling into an even layer over top. Add the remaining sheets of lasagna over top (same method: full sheet in the center of the pan, remaining sheet broken into pieces to cover the remaining area or edges). Spread the sauce over top, then sprinkle on the cheese. Cover with lid and bake for 20 minutes, then remove lid and bake for 5 minutes uncovered.

Remove from the oven and allow to set for 5 minutes. Garnish with basil, if desired.

Notes

*Sub ground turkey for a leaner meal.**For a low-carb option, use thin slices (lengthwise) of zucchini instead of noodles. You'll need about 3-4 zucchini. I'd suggest removing half of the filling (placing it aside in a bowl), and then adding your first layer of "noodles." Cover the zucchini with the filling you set aside, then add the remaining zucchini. Continue with the recipe as follows.